Gluten-Free Blueberry Glazed Donuts

why make this recipe

These Gluten-Free Blueberry Glazed Donuts are perfect for those who love the taste of fresh blueberries but need to avoid gluten. They are soft, sweet, and have that delightful bakery-style texture that makes them irresistible. Plus, with a sweet blueberry glaze on top, they are not only delicious but also visually appealing. Making these donuts at home means you can enjoy a tasty treat anytime without worrying about gluten.

how to make Gluten-Free Blueberry Glazed Donuts

Ingredients

For the Donuts:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ¾ cup granulated sugar
• 2 teaspoons gluten-free baking powder
• ¼ teaspoon salt
• 2 large eggs, room temperature
• ½ cup milk or dairy-free milk
• ¼ cup melted butter or dairy-free butter
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen blueberries

For the Blueberry Glaze:

• 1 cup gluten-free powdered sugar
• 2–3 tablespoons blueberry juice or mashed blueberries
• 1–2 teaspoons milk or lemon juice, as needed

Directions

1. Preheat your oven to 350°F (180°C). Lightly grease a donut pan with gluten-free cooking spray.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
3. In another bowl, whisk the eggs. Add in the milk, melted butter, and vanilla, mixing until smooth.
4. Combine the wet ingredients with the dry ingredients and stir gently until just mixed.
5. Gently fold in the blueberries, being careful not to overmix.
6. Spoon or pipe the batter into the donut cavities, filling them about ¾ full.
7. Bake for 12–15 minutes, or until the donuts spring back when touched.
8. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.
9. For the glaze, whisk the powdered sugar with blueberry juice, adding milk or lemon juice to thin it out if necessary.
10. Dip the cooled donuts into the glaze and let them set before serving.

how to serve Gluten-Free Blueberry Glazed Donuts

These donuts are best served fresh. You can enjoy them on their own or pair them with a cup of coffee or tea for a delightful snack. They also make a great addition to a breakfast spread or a dessert table.

how to store Gluten-Free Blueberry Glazed Donuts

Store any leftover donuts in an airtight container at room temperature for up to two days. If you want them to last longer, you can refrigerate them for up to a week. However, be aware that they may lose some of their freshness in the fridge.

tips to make Gluten-Free Blueberry Glazed Donuts

• Make sure your gluten-free flour has xanthan gum included, as it helps give the donuts structure.
• Use fresh blueberries if possible; they will give a burst of flavor. If using frozen, do not thaw them before adding them to the batter.
• If the glaze is too thick, add a little more liquid (milk or lemon juice) until you reach the desired consistency for dipping.

variation

You can customize these donuts by adding a hint of lemon zest to the batter for a refreshing twist. Additionally, consider using other fruits in place of blueberries, such as raspberries or strawberries, to create different flavors.

FAQs

Can I make these donuts dairy-free?

Yes! You can use dairy-free milk and dairy-free butter to make these donuts completely dairy-free.

How long do these donuts stay fresh?

When stored correctly in an airtight container, the donuts can stay fresh for up to two days at room temperature, or up to a week in the refrigerator.

Can I freeze these donuts?

Yes, you can freeze these donuts. Simply let them cool completely, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to three months. Thaw them at room temperature before serving.

Gluten-Free Blueberry Glazed Donuts

These delicious Gluten-Free Blueberry Glazed Donuts are soft, sweet, and bursting with fresh blueberry flavor, topped with a delightful glaze perfect for any gluten-sensitive individual.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 donuts

Course: Dessert, Snack

Cuisine: American, Gluten-Free

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Donuts

• 1.5 cups gluten-free all-purpose flour (with xanthan gum) Make sure the flour has xanthan gum included.
• 0.75 cups granulated sugar
• 2 teaspoons gluten-free baking powder
• 0.25 teaspoons salt
• 2 large eggs, room temperature
• 0.5 cups milk or dairy-free milk Can substitute with dairy-free options.
• 0.25 cups melted butter or dairy-free butter Use dairy-free butter for a dairy-free version.
• 1 teaspoon vanilla extract
• 0.75 cups fresh or frozen blueberries Use fresh if possible; do not thaw if frozen.

For the Blueberry Glaze

• 1 cup gluten-free powdered sugar
• 2-3 tablespoons blueberry juice or mashed blueberries
• 1-2 teaspoons milk or lemon juice, as needed Add to reach desired consistency.

Method

 

Preparation

1. Preheat your oven to 350°F (180°C). Lightly grease a donut pan with gluten-free cooking spray.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
3. In another bowl, whisk the eggs. Add in the milk, melted butter, and vanilla, mixing until smooth.
4. Combine the wet ingredients with the dry ingredients and stir gently until just mixed.
5. Gently fold in the blueberries, being careful not to overmix.
6. Spoon or pipe the batter into the donut cavities, filling them about ¾ full.

Baking

1. Bake for 12–15 minutes, or until the donuts spring back when touched.
2. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.

Glazing

1. For the glaze, whisk the powdered sugar with blueberry juice, adding milk or lemon juice to thin it out if necessary.
2. Dip the cooled donuts into the glaze and let them set before serving.

Notes

These donuts are best served fresh. Pair with coffee or tea for a delightful snack. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week. Freezing is also an option; simply let them cool and store in a freezer-safe bag for up to three months.